$ 299
1 Hours
2 Lessons
Level 3 Supervisor/Intermediate
12k Enrolled
Uncover the traits that define effective leadership. This course examines personality frameworks and their influence on communication, motivation, and team performance within the food and beverage processing industry. Participants will explore how personality differences affect decision-making and collaboration, and learn strategies to adapt their approach to diverse teams. Emphasis is placed on developing self-awareness, emotional intelligence, and flexibility to improve workplace relationships. By understanding personality dynamics, leaders can guide their teams with greater insight, balance, and impact.
This course provides an understanding of Hazard Analysis and Critical Control Points (HACCP) and the importance of having a food safety program. This introductory program outlines how every person working at that facility can have either a positive or a negative impact on food safety. Participants should be able to explain the benefits of a HACCP system, understand hazards and how they can be controlled, and the importance of GMP and Prerequisite Programs.
You will learn that food safety hazards are; biological, chemical, or physical substances that can make a food product unsafe to eat and cause illness, injury or death if consumed. You will also learn how biological, chemical, and physical hazards can be harmful to human health and how to prevent and control them.
Skills you will learn:
Food Safety
Cleaning
Quality Assurance
Hazards
Decumention
Pest Sources
Chemical Hazards
Learning Objectives
Who Should Take This Course?
Course Outline & Major Topics
